Японский сакэ дешевый ликер с сухим вкусом и насыщенным ароматом через
- Категория: Alcoholic Beverages >>>
- Поставщик: MIYAMA,CO.,LTD.
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Описание и отзывы
Трекер стоимости
| Месяц | Минимальная цена | Макс. стоимость |
|---|---|---|
| Sep-16-2025 | 0.34 $* | 0.27 $* |
| Aug-16-2025 | 0.19 $* | 0.23 $* |
| Jul-16-2025 | 0.72 $* | 0.79 $* |
| Jun-16-2025 | 0.23 $* | 0.2 $* |
| May-16-2025 | 0.2 $* | 0.17 $* |
| Apr-16-2025 | 0.81 $* | 0.81 $* |
| Mar-16-2025 | 0.74 $* | 0.41 $* |
| Feb-16-2025 | 0.5 $* | 0.0 $* |
| Jan-16-2025 | 0.60 $* | 0.48 $* |
Характеристики
Products Description
Product name | ”SUIRYU” Kimoto Junmai Ginjo (720ml) |
Vendor name | Kubohonke Sake Brewery Limited |
Prefecture of production | Nara |
Sake category | Junmai Ginjo |
Taste positioning | Aged sake |
Dry / Sweet | Very dry |
Alcohol degree | 15% |
Polishing ratio | 50% |
Sake Meter Value | +12 |
Acid level | 2.0 |
Sake rice | Awa-Yamadanishiki |
Yeast starter | Kimoto |
Charcoal fining | Yes |
Dilution | Diluted |
Pasteurisation | Twice |
Comment from the manufacturer | "Dry, rich, deep and full bodied flavor through aging,generous umami of rice and a pleasant bitterness." |
Store in a cool, dark place away from direct sunlight and temperatures above 25°C. Once opened, please drink it as soon as possible.
About Kubohonke Sake Brewery Limited
Kubohonke’s sake can be summed up in 3 points, such as ①Perfect fermentation, ②Traditional method (Kimoto) and ③Aging.
① Perfect fermentation
We cultivate yeasts severely and they continue to ferment until making glucose less in the mash. The sake tastes dry and goes well with dishes.
You can feel fresh next morning after drinking it.
② Kimoto method started about more than 300 years ago and is the natural way to use various microbes activities to survival .
③ Aging gradually makes sake taste round and deep.
The most important thing is that our all sake are made to be enjoyed with meals.
About Kubohonke Sake Brewery Limited
Kubohonke’s sake can be summed up in 3 points, such as ①Perfect fermentation, ②Traditional method (Kimoto) and ③Aging.
① Perfect fermentation
We cultivate yeasts severely and they continue to ferment until making glucose less in the mash. The sake tastes dry and goes well with dishes.
You can feel fresh next morning after drinking it.
② Kimoto method started about more than 300 years ago and is the natural way to use various microbes activities to survival .
③ Aging gradually makes sake taste round and deep.
The most important thing is that our all sake are made to be enjoyed with meals.
Better temperature to drink: | ||||
○ | Tobikirikan | 55℃ and more | ||
Atsukan | 50℃ before and after | |||
Jokan | 45 before and after | |||
Nurukan | 40℃ before and after | |||
Hitohadakan | 37℃ before and after | |||
Hinatakan | 33℃ before and after | |||
Hiya | Room temperature | |||
Suzubie | 15℃ before and after | |||
Hanabie | 10℃ before and after | |||
Yukibie | 5℃ before and after | |||
Mizore | -10℃ before and after | |||
Company Profile
As a total support company,"SAFE and SECURE"
We are a manufacturer of raw materials for garments, but we have started to deal in Japanese sake as our new business.
The sake we handle is from brewers that have won high praise at international competitions, such as Kura Master (France), International Wine Challenge (UK), MILANO SAKE CHALLENGE (Italy)
The sake we handle is from brewers that have won high praise at international competitions, such as Kura Master (France), International Wine Challenge (UK), MILANO SAKE CHALLENGE (Italy)
